Mucorales fungi for use in preparation of foodstuffs

Inactive Publication Date: 2006-05-16
DSM IP ASSETS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0029]The proteinaceous substance preferably has at least 40%, e.g. at least 50% or even 60% or more of fungal cells. However these amounts can be much larger and the cells can constitute at least 70%, such as at least 80%, and optimally at least 90% or 95% of the proteinaceous substance (on a dry matter weight basis). With such a high content of fungal cells one can obtain a substance (and, later also a textured product) that is more

Problems solved by technology

A fungus that produces any of these mycotoxins is unlikely to be allowed to be used in an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 7

Pilot Plant Production

[0153]Fermentations of the Rhizopus oryzae strain used in Example 2 was scaled up in a pilot plant fermenter with a working volume of 3 m3 from the conditions as described in Example 4. After fermentation the broth was cooled to 5–10° C. and harvested.

[0154]A part of the broth (100 liters) was centrifuged in a Westfalia NA7 disc separator after dilution with tap water to 500 liters. The centrifuge was provided with 4 nozzles, each of a diameter of 1 mm. Two streams of fluid were obtained. The supernatant (400 liters) was discarded and a concentrate stream that contained the biomass (fungal cells) retained. The concentrate was diluted to the original volume with a 100 mM solution of K2HPO4.

[0155]The mixture was recentrifuged and the supernatant was discarded.

[0156]The washed concentrated biomass was then heated to 65° C. for 30 minutes. The concentrated biomass was further heated to 90–95° C. and kept at that temperature for 30 minutes.

[0157]Part of the resultin...

example 8a

Preparation of Edible Biomass

[0158]Three production fermentations the Rhizopus oryzae strain used in Example 2 were performed in a standard production fermenter with a working volume of 30 m3. The fermenter had a pH control, a Rushton turbine with adjustable speed, air supply, foam control and temperature control. At harvest the production microorganisms were killed and the RNA content reduced by heating the biomass to 50–55° C. with direct steam in the presence of 1 g / l benzoic acid at pH 4.5–5.0. After reaching 50–55° C. the broth was cooled to below 20° C. The broth was transferred to another vessel, diluted with cold tap water and further cooled to 4–6° C. The cooled broth was then filtered in a Schenk membrane filter press with a working cake volume of 2.5 m3 and the cake washed with 20 m3 of cold tap water. The cake was squeezed by applying pressurized water in a membrane system (4–9 bar). The cake was discharged from the filter press and part of this crumbled, packed in bags ...

example 8b

Dried Biomass

[0163]The remaining cut particulate biomass for Example 8A was dried in portions or 30–50 kg in a Aeromatic T4 fluid bed dryer with a bottom plate area of 0.26 m2 by means of dry air of a temperature of from 55–65° C. Drying terminated at a bed temperature of 38–40° C. Samples of the dried biomass had the following dry matter contents (Table 8).

[0164]

TABLE 7Fermentation No.Sample No.dry matter content (%)2293.23195.5

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Abstract

The preparation of a proteinaceous substance suitable for use in a foodstuff is described which comprises fungal fells of the order Mucorales. The cells are grown in a fermentor vessel in a liquid which is mixed during fermentation, after which the RNA content of the fungal cells is reduced to below 4% the fungal cells processed into an edible substance. This substance is then mechanically texturized into edible textured product for inclusion into foodstuffs, for example in the form of chunks as a meat substitute.

Description

FIELD OF THE INVENTION[0001]The present invention relates to the preparation of edible (proteinaceous) substances using fungal cells of the order Mucorales and the use of these substances in foodstuffs, in particular as meat substitutes.INTRODUCTION[0002]Animal meat is considered to be a desirable part of the human diet, not only due to the vitamins and nutrients it provides, but also due to its flavour (particularly on cooking) and, importantly, its texture. However, an increasing number of people are turning to vegetarian or vegan diets, neither of which can include meat or meat derived products. Such diets may be due to a number of factors, but is often due to either a disliking for meat (either in texture or flavour) or due to ethical and moral considerations (for example, a belief that it is wrong to kill animals in order to feed humans).[0003]The move towards vegetarian / vegan diets has increased in recent years by the appearance of BSE (Bovine Spongiform Encephalopathy), other...

Claims

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Application Information

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IPC IPC(8): A23J1/18A23J3/20A23J1/00A23K1/16A23J3/22A23L1/28A23L1/305A23L13/60A23L35/00
CPCA23J1/008A23J3/227A23J3/20
Inventor DE HAAN, ANDREGERAATS, SIGBERTUS GODEFRIDUS MARIAKRUYSSEN, FREDERICUS JOHANNESBIJL, HENDRIK LOUIS
Owner DSM IP ASSETS BV
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